Jump to Recipe SaveSaved! Pin Recipe Sticky rice is one of those comforting side dishes that pairs perfectly with so many meals! It's also amazing with a bit of soy sauce or sesame oil drizzled on top for a light snack or quick side.  The key to getting that perfect sticky texture is the three S's - Sloshing, Simmering, Steaming.With this method, you'll have rice that clumps together in all the best ways, making it easy to scoop up with chopsticks or just pile onto your plate.  Serve this sticky rice with your favorite saucy dishes to soak up all that flavor, with grilled or marinated meats and fish, or enjoy it on its own with a sprinkle of furikake or a drizzle of soy sauce.However you serve it, this sticky rice is a versatile and delicious side that your family will love! Ingredient Notes  These notes are here to help make this recipe a success; they cover some but not all ingredients.

For a complete ingredient list, check out the recipe card below.Sushi Rice: This is ordinary Japanese rice that, outside of Japan, is often labeled as "Sushi Rice" to make it easier for Western consumers.When cooked, it is fluffy and lightly sticky.

It clumps nicely together, so it is easy to eat with chopsticks.But it shouldn't be wet or soggy.If you don't see rice labeled as sushi rice, then look for "Hakumai" rice, which is the term for Japanese white rice.

You don't want to buy rice that is labeled "Mochigome" or "Sticky Rice" as it is more gelatinous and is used to make

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